Articles by Michele Redmond

While our ability to smell plays a dominant role in food enjoyment, quality of life and nutrition-related health outcomes, smell impairments are often undiagnosed and have negative health consequences.

Rooted in multiple cultures for more than 5,000 years, garlic has had diverse roles.

Chicken and smoked mackerel replace beef and koobi, a popular Ghanaian fish, in this version of light soup.

A bread pocket stuffed with savory and sweet, spice-infused filling, this twist on the traditional bolani features whole-wheat dough and added red pepper.

Grain berries are a good substitute for rice in recipes and add flavor and a springy texture to salads, baked goods such as bread and muffins, soups, chilis or stews.

Tempeh versions of burgers, sloppy joes and meatloaf reflect an American spin on a centuries-old Indonesian staple.

Hot milk mixed with dark chocolate plus a hint of sugar. Sip this version of chocolat chaud intentionally, slowly and happily!

Spinach brightens this modification of ghormeh sabzi, a popular herb-centric Persian stew known for its sweet-sour taste and fermented aroma from dried limes.

A headless, primitive ancestor of wild sea cabbage, collard greens lack the social media fame of their close relative kale, but collards are beloved by cooks who appreciate affordable, delicious and nutritious greens. The official

A spin on the traditional Syrian dessert halawet el jibn, these sweet cheese semolina rolls feature lemon in place of orange blossom and rose waters. SERVINGS: 12 SERVING SIZE: 3 pieces (60 grams) PREP TIME:

Like tomatoes, eggplants start as flower buds that bear plump, seed-filled fruits and are members of the nightshade plant family, Solanaceae.

I made a mustard béchamel sauce for an asparagus gratin and appreciated the practical pouring-lip rim, an upgrade from my old saucier.

Chile peppers in salsa contain chemicals that trigger heat sensations and cause your body to expend more energy–a metabolic effect called diet-induced thermogenesis.

Swapping out a meat-based ingredient for a plant-based one is a balancing act of texture, taste qualities (like umami) and flavors from aromatic compounds.

Edamame contains immature soy beans within each pod that can be served whole and squeezed from one end to release slippery, crisp beans.

This sweet and spicy mocktail is crisp and refreshing with just a hint of heat.

A popular and inexpensive staple in Mediterranean kitchens, the leek offers culinary flexibility for creating both simple and elegant meals.

In our household, National Sourdough Bread Day, on April 1, reminds us to be generous. My mom’s habit of giving a loaf of sourdough bread to new neighbors or someone needing comfort became a family